I hope you all survived your Thanksgiving meals and ate all the stuffing and mashed potatoes in the world. Mmmmm, warm food. When it’s cold out, anything warm sounds amazing and comforting. You know what doesn’t sound comforting? A salad.
Well, I’m about to change that for you.
Usually when I want comfort food, I’ll go for a soup, chili, or casserole. But you guys know I’m all about something quick, easy, and healthy. So, it’s no surprise that this salad will be a nice healthy meal that you can whip up in minutes. Plus you dont need a ton of measuring tools, just a 1CUP measuring cup. This is a great lunch or dinner recipe that is low carb and won’t make you feel so bad about all the pumpkin pie you’ve already eaten.
Here’s what you’ll need:
1 cup yellow squash
1 cup zucchini squash
1 cup riced cauliflower
1 cup cooked chicken
2 handfuls baby spinach
Italian dressing (or any other dressing of your liking)
salt and pepper to taste (I use Pink Himalayan salt)
A couple side notes:
1. I make this recipe with chicken, but you can easily eliminate it and/or substitute it for ground turkey or tofu.
2. You can add in any veggies you want! It’s really nice with eggplant, tomatoes, or steamed carrots added in. Just make sure you steam/cook the veggies to keep the ‘warm’ feel of this meal.
OK, lets do this.
Start by putting a couple tablespoons of your butter or oil in a skillet on medium heat.
Cut up your squash and zucchini and half your pieces to make them cook easier.
Place these in your butter/oil and add your salt and pepper. Mix these around and let them cook on medium for about 10 minutes until they begin to soften.
Once they’re a little soft, add in your cauliflower rice. I only use a cup of this, but feel free to have more. After all, its a vegetable! My favorite cauliflower rice is Trader Joe’s! Its only a couple bucks and you get a pretty decent sized bag that will last you a couple meals.
Mix all of your vegetables together really well and let them continue to cook. After about 5 minutes, you can add in your cooked chicken to warm it up and get it mixed into your vegetables. This recipe works really great with leftover or rotissarie chicken to help make it quick and easy!
While the veggies are cooking and chicken is warming up, go ahead and start preparing your salad. I usually take about two generous handfuls of baby spinach and place it on my plate. The cauliflower medley adds a lot of volume to this salad, so you might even find you’ll want to add even more spinach.
If you’re chicken is warm and your cauliflower rice looks yellow-ish, then its probably done and you can remove it from the heat.
Pour your vegetable and chicken mix over your spinach. Then, sprinkle some feta cheese on top and finish off with your favorite dressing—I love Italian dressing with this recipe!